Strawberry Cheesecake Poke Cake Recipe
This delightful Strawberry Cheesecake Poke Cake combines a moist strawberry-flavored cake with creamy cheesecake pudding filling and a fluffy whipped topping, garnished with fresh chopped strawberries. Perfectly sweet and refreshingly fruity, it’s an easy-to-make dessert that’s ideal for gatherings or a special treat.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 2 hours 43 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 15.25 ounces strawberry cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs, room temperature
Pudding Filling
- 7 ounces cheesecake instant pudding mix (2 packages)
- 3½ cups cold whole milk
Topping
- 8 ounces whipped topping, thawed
- 1 cup chopped strawberries, washed, dried, capped, hulled, and optionally for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish thoroughly with baker’s spray to prevent sticking.
- Mix Cake Batter: In a medium-sized mixing bowl, combine the strawberry cake mix, water, and vegetable oil. Using a handheld mixer on medium speed, mix until the ingredients are well combined.
- Add Eggs: Incorporate the eggs one at a time into the batter, mixing well after each addition until fully blended with no visible yellow streaks.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 25 to 28 minutes. Test doneness by inserting a toothpick into the center— it should come out clean.
- Cool and Poke Holes: Allow the cake to cool slightly. Using the handle of a wooden spoon, poke holes about 1 to 1½ inches apart across the surface. Let the cake cool completely to room temperature.
- Prepare Pudding Filling: In a medium bowl, add the cheesecake instant pudding mix and cold whole milk. Beat with a handheld mixer at medium speed for about 1 minute until the pudding thickens.
- Fill the Holes: Transfer 1½ cups of pudding into a piping bag fitted with a large 1A decorator’s tip or a quart-size ziplock bag with a corner snipped off. Pipe the pudding into each hole until they are filled.
- Spread Remaining Pudding: Mix any leftover pudding with the remaining pudding in the bowl and spread it evenly over the surface of the cake using an offset spatula.
- Chill Cake: Cover the cake and chill it in the refrigerator for at least 2 hours to set.
- Add Whipped Topping and Garnish: Once chilled, evenly spread the thawed whipped topping over the pudding layer. Sprinkle the chopped strawberries evenly on top for garnish.
- Serve: Slice the cake and keep refrigerated until ready to serve. Enjoy your creamy and fruity strawberry cheesecake poke cake!
Notes
- Make sure the eggs are at room temperature for better incorporation and a smoother batter.
- Poking holes while the cake is warm helps the pudding seep in easily, but allow it to cool completely before adding the pudding to prevent it from melting.
- If you prefer a less sweet dessert, you can reduce the amount of pudding mix or substitute with a sugar-free option.
- To make it easier to pipe the pudding, double bag the piping or use a sturdy plastic bag to prevent breaking.
- This cake is best served chilled and should be kept refrigerated to maintain freshness.
Keywords: Strawberry Poke Cake, Cheesecake Cake, Easy Strawberry Dessert, Cheesecake Pudding Cake, Summer Dessert
